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Beer Brat Charro Beans

When you’re out camping, this one-pot, beer brat stew comes together in a snap, especially if you chop the onion and garlic at home and transfer the beans and tomatoes to a container with a tight-fitting lid. Serve with your favorite toppings, such as scallions, vegan sour cream, and vegan cheddar cheese.

6 servings

what you’ll need:

2 tablespoons preferred vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 package Tofurky® Beer Brats, cut into ½” slices
2 cans pinto beans, rinsed and drained
1 (14 ounce) can fire-roasted diced tomatoes
1 (12 ounce) bottle Full Sail Amber Ale
½ teaspoon sea salt
Chopped cilantro, for serving

how to make:

1. In a Dutch oven over a campfire or camp stove, heat oil. Sauté onion and garlic until softened, about 5 minutes. Add brats and cook until lightly browned, about 5 minutes.

2. Stir in beans, tomatoes, beer, and salt. Simmer for 15 minutes. Serve with cilantro and other favorite toppings.

Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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